Chocolate espresso sauce

Yield: 1 Servings

Measure Ingredient
¼ cup Espresso beans
1 cup Heavy cream
½ cup Granulated sugar
6 ounces Bittersweet chocolate; coarsely chopped
2 tablespoons Unsalted butter
1 teaspoon Vanilla extract

Preheat the oven to 325 F. Place the espresso beans on a baking sheet and roast for 5-10 minutes, just until you can begin to smell their aroma.

Remove beans and allow to cool. Place in a coffee grinder and grind coarsely. Place the beans in a small sauce pan with the heavy cream and bring to a boil, remove from heat and let sit for 30 minutes.

Strain the heavy cream through a fine mesh strainer into a bowl. Return the infused cream to the saucepan with the sugar and bring to a boil. Remove from heat and add chocolate and butter and vanilla and stir until smooth.

Cover and keep warm until ready to use.

Posted to recipelu-digest Volume 01 Number 473 by "bunny" <layla696@...> on Jan 7, 1998

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